“NO QUARTER ASKED NO QUARTER GIVEN LETS BLOG”
ME
I've many years of experiences of being the big bad dog back of house in Hotels & Restaurants but I’ve always looked forward to dinning out and I still consider it as a treat whatever the standard of brow I choose. I place the “Céad mile fáilte” & service as important as the food offering. Often good service has glossed over medico food, on the other hand great food will never be compensated for the lack of welcome & bad service.
“Get both right, now that’s an experience.”
Pre Covid (Dining out)
Dining out, the choice was getting greater, and the West was building a reputation as a foodie destination, service was on the decline and the rise of a new ‘culinary club’ was based on a few but is not inclusive or excisable to the wider circle with more than a sprinkle of culinary snobbery and self-importance. Is this progress? With a greater demand on a higher G/P and reduced running costs the customer experience has suffered. There are a lot of just ok eating houses in Galway.
“ I love the job. I love the industry; I hate social inequality within our workplace “
Does anyone share my view? Want to talk about food? Blog the Dog
Post Covid The change to the social norms has given rise of a new generation of fast casuals, quick inexpensive eateries that are healthier than the fast-food gins. The current choices are greater as is the expectations of the ever-increasing culinary foodies as they shake off the covid shackles and venture out again. (ffs God help us) The demand for local, reduced carbon footprint produce will be an interesting scenario when it comes to the price point. I’m hoping that reopening has brought a new focus on menu choices and improved standards to the industry, but I fear staffing is goanna be a downfall.
How is your company reengaging reopening? Blog the Dog
Jesus, I feel sorry for some young one on a miserable min wage of €10.50 with no paid breaks having to say yes sir no sir please can I use the toilet, having to repeatedly regurgitate “I’m sorry but we are short staffed”, of course I do empathise, but I work too, I don’t need to hear it when I’ve just spent my free time making the effort to support a local business and handing over my hard-earned cash.
Put the owners on the POS and give them the feedback. Surely the responsibility lies with the restaurateurs to create an offering that their staff can deliver in a stress-free workplace, fulfils our needs and puts a few Euros in their back pocket. (Win Win) Two years is a long enough time to rethink, revaluate and put in place a new improved food offering, better service standards & more manageable business model .
.
If I may Para phrase Marshal Bruce Mathers
“WILL THE REAL RESTAURATEURS PLEASE STAND UP, PLEASE STAND UP. PLEASE STAND UP. “
Do you think this is a fair reflection? Blog the Dog
“Stand up, say No, speak your mind, disruption is needed to improve our industry Lets tear it up” Dog
Pre Covid (Cleanliness)
MY arrival to an eatery was always followed by a quick nip to the loos, always a good indication that we are in safe hands, a quick scan of the room, staff attire and their working methods if all was good drinks were ordered, if not I'm out the door.
Post Covid
My expectations of continuous attention to cleaning procedures and the use of space within the building framework will remain for the foreseeable. If not, I am gone won't be back and I will “Spread the Gospel”
Have you ever walked into a restaurant and found substandard hygiene practises? What did you do? Did you stay? Blog the Dog
Pre Covid (Technology)
Technology for the customer was personal smart phones, tap and go cards, paying by apps on your phone and watch was on the rise and the odd place add the QR square and ordering remotely was virtually non-existent.
Post Covid
With the appetite for digital engagement has been as important as the raise of takeaway during covid and as numbers are still high, tec applications can be a terrific way to reduce physical contact, as a customer I’m looking forward for the tec engagement with a general interest how this will be applied, how this will work, will it be fun? Will it make the experience faster? Streamlined? And error free? “I hope so”
Has your company introduced innovative interactive Tec/customer systems? Blog the Dog
Disclaimer “No commis chef or service staff have physically harmed or mentally abused nor have I received any financial reward in the writing of this blog.” Dog
The employers still don't seem to see the connection between crappy wages and staff shortages. A chef has to work so hard for long unsocial hours under pressure just to be underappreciated..... It's no surprise that they haven't come back to work after a taste of how the other half live. A good read 😀
Ana Urbaez
Crises cause changes in market conditions, changes in society's habits, higher unemployment, etc. Businesses that can adapt to these changes will be able to survive and prosper and, of course, technology will be of great help and will bring its benefits to consumers. business, however with everything we know about technology, to comply with food safety and hygiene standards, this Post-Covid situation has filled us with great uncertainty that already existed, but now we feel it with greater emphasis about the near future. Due to this we will have to become more demanding with what we want, desire and deserve, as long as we leave our comfort zone to contribute our grain of sand and take advantage of…
A very much agree with what you said. The fact that businesses are getting young people working on the floor and expecting them to do a good job under pressure, on the minimum wage, is always going to end up bad . I'm curious myself to see what is going to happen with the prices for the local sources ,as from experience speaking, the price was very high even before covid. Technological 😕 never a big fan as we are getting very antisocial because of it even before covid.
Very nice blog Dog 👍
I agree and we will all probably agree that covids replace most food service indrusty. We learn to provide food even in bad conditions. We learn to use technology. But we cannot deny that 50% or even more have lost their jobs, that chefs have chosen different profession just to feed their families, that people have learned how to cook at home. Don’t deny that during a pandemic, most restaurants had to close their doors and never open...
I especially agree with the fact that the employers should have, and still should, use the changes brought in with the pandemic, to reevaluate which changes can be made towards the staff treatment, and standards of service. The industry has been plagued by such low standards (with exceptions of course), which is driving the chefs and FOH staff away.. Great blog, btw!